ALL YEAR

MAY- EARLY JULY Freezing Asparagus Preparation –Trim stalks by removing scales with a sharp knife. Cut into even lengths to fit containers. Water blanch small spears 2 minutes, medium spears 3 minutes and large spears 4 minutes. Cool promptly, drain and package, leaving no headspace. Seal and freeze.

JUNE-JULY

JUNE-JULY, OCT. Greens (Including Spinach) Preparation – Select young, tender green leaves. Wash thoroughly and cut off woody stems. Water blanch collards 3 minutes and all other greens 2 minutes. Cool, drain and package, leaving 1/2-inch headspace. Seal and freeze.

JUNE-JULY GREENS Best Fresh for Salads

JUNE-JULY GREENS Best Fresh for Salads

JUNE-JULY Greens Best Fresh for Salads

JUNE-JULY Greens Best Fresh for Salads

JUNE-JULY GREENS Best Fresh for Salads

JUNE-SEPTEMBER

JUNE-OCTOBER Freezing Cauliflower Preparation – Choose compact white heads. Trim off leaves and cut head into pieces about 1 inch across. If necessary to remove insects, soak for 30 minutes in solution of salt and water (4 teaspoons salt per gallon water). Drain. Water blanch for 3 minutes in water containing 4 teaspoons salt per gallon water. Cool promptly, drain and package, leaving no headspace. Seal and freeze.

JULY-OCTOBER

JUNE-OCTOBER Freezing Broccoli Preparation – Wash, Remove leaves and split lengthwise so flowerets are no more than 1 1/2 inches across. Water blanch 3 minutes in boiling water or steam blanch 5 minutes. Cool promptly in ice water, drain and package, leaving no headspace. Seal and freeze.

Late June-July

ALL SEASON

June-July-August

JULY-AUGUST

JULY

JULY-SEPTEMBER

JULY

JULY-OCTOBER Freezing Corn Preparation – Select only tender, freshly-gathered corn in the milk stage. Husk and trim the ears, remove silks and wash. Corn-on-the-cob – Water blanch small ears (1¼ inches or less in diameter) 7 minutes, medium ears (1¼ to 1½ inches in diameter) 9 minutes and large ears (over 1½ inches in diameter) 11 minutes. Cool promptly and completely to prevent a "cobby" taste. Drain and package. Seal and freeze. Whole Kernel Corn – Water blanch 4 minutes. Cool promptly, dr

JULY-OCTOBER Freezing Tomatoes Preparation – Select firm, ripe tomatoes with deep red color. Raw – Wash and dip in boiling water for 30 seconds to loosen skins. Core and peel. Freeze whole or in pieces. Pack into containers, leaving l-inch headspace. Seal and freeze. Use only for cooking or seasoning as tomatoes will not be solid when thawed. Juice – Wash, sort and trim firm, vine-ripened tomatoes. Cut in quarters or eighths. Simmer 5 to 10 minutes. Press through a sieve. If desired, season with 1 teaspoon salt to each quart of juice. Pour into containers, leaving headspace. Seal and freeze. Stewed – Remove stem ends, peel and quarter ripe tomatoes. Cover and cook until tender (10 to 20 minutes). Place pan containing tomatoes in cold water to cool. Pack into containers, leaving headspace. Seal and freeze.

JULY-OCTOBER Freezing Tomatoes Preparation – Select firm, ripe tomatoes with deep red color. Raw – Wash and dip in boiling water for 30 seconds to loosen skins. Core and peel. Freeze whole or in pieces. Pack into containers, leaving l-inch headspace. Seal and freeze. Use only for cooking or seasoning as tomatoes will not be solid when thawed. Juice – Wash, sort and trim firm, vine-ripened tomatoes. Cut in quarters or eighths. Simmer 5 to 10 minutes. Press through a sieve. If desired, season with 1 teaspoon salt to each quart of juice. Pour into containers, leaving headspace. Seal and freeze. Stewed – Remove stem ends, peel and quarter ripe tomatoes. Cover and cook until tender (10 to 20 minutes). Place pan containing tomatoes in cold water to cool. Pack into containers, leaving headspace. Seal and freeze.

AUGUST-OCTOBER

AUGUST

AUGUST-OCTOBER Freezing Hot Peppers Preparation – Wash and stem peppers. Package, leaving no headspace. Seal and freeze.

AUGUST-OCTOBER Freezing Onions Bulb onions store well in a cool, dry place. Freezing is usually not recommended. Preparation – Choose mature bulbs and clean as for eating. Water blanch for 3 to 7 minutes or until center is heated. Cool promptly, drain and package, leaving 1/2-inch headspace. Seal and freeze. These are suitable for cooking only. Green Onions – Young green onions may be chopped for salads and sandwiches and frozen without blanching, but they will not be crisp. They will be h

AUGUST-OCTOBER Freezing Onions Bulb onions store well in a cool, dry place. Freezing is usually not recommended. Preparation – Choose mature bulbs and clean as for eating. Water blanch for 3 to 7 minutes or until center is heated. Cool promptly, drain and package, leaving 1/2-inch headspace. Seal and freeze. These are suitable for cooking only. Green Onions – Young green onions may be chopped for salads and sandwiches and frozen without blanching, but they will not be crisp. They will be h

AUGUST

SEPTEMBER

JULY-OCTOBER Freezing Bell or Sweet Peppers Preparation – Select crisp, tender, green or bright red pods. Wash, cut out stems, cut in half and remove seeds. If desired, cut into 1/2-inch strips or rings. Heated – Good for use in cooking. Water blanch halves 3 minutes, strips or rings 2 minutes. Cool promptly, drain and package, leaving 1/2-inch headspace. Seal and freeze. Unheated – Good for use in uncooked foods because they have a crisper texture, or in cooked foods. Package raw, leaving n

OCTOBER Freezing Bell or Sweet Peppers Preparation – Select crisp, tender, green or bright red pods. Wash, cut out stems, cut in half and remove seeds. If desired, cut into 1/2-inch strips or rings. Heated – Good for use in cooking. Water blanch halves 3 minutes, strips or rings 2 minutes. Cool promptly, drain and package, leaving 1/2-inch headspace. Seal and freeze. Unheated – Good for use in uncooked foods because they have a crisper texture, or in cooked foods. Package raw, leaving no hea

SEPTEMBER-OCTOBER

SEPTEMBER

SEPTEMBER

LATE SEPTEMBER

SEPTEMBER-OCTOBER

JULY-OCTOBER Freezing Cabbage Preparation – Frozen cabbage are suitable for use only as a cooked vegetable. Select freshly picked, solid heads. Trim coarse outer leaves from head. Cut into medium to coarse shreds or thin wedges, or separate head into leaves. Water blanch 1½ minutes. Cool promptly, drain and package, leaving ½-inch headspace. Seal and freeze.

JULY-SEPTEMBER Freezing Melons (Cantaloupe, Watermelon) Preparation – Select firm-fleshed, well-colored, ripe melons. Cut in half, remove seeds and rind. Cut melons into slices, cubes or balls. Syrup Pack – Pack into containers and cover with cold 30 percent syrup. Leave headspace. Seal and freeze. Unsweetened Pack – Pack into containers, leaving headspace. Seal and freeze. *syrup pack go to link

SEPTEMBER-OCTOBER Freezing Melons (Cantaloupe, Watermelon) Preparation – Select firm-fleshed, well-colored, ripe melons. Cut in half, remove seeds and rind. Cut melons into slices, cubes or balls. Syrup Pack – Pack into containers and cover with cold 30 percent syrup. Leave headspace. Seal and freeze. Unsweetened Pack – Pack into containers, leaving headspace. Seal and freeze.

OCTOBER Freezing Winter Squash (Acorn, Buttercup, Butternut, Spaghetti) Preparation – Select firm, mature squash with a hard rind. For spaghetti squash, mashing the cooked pulp is not necessary. Cook until soft in boiling water, in steam, in a pressure cooker or in an oven. Remove pulp from rind and mash. To cool, place pan containing winter squash in cold water and stir occasionally. Package, leaving ½-inch headspace. Seal and freeze.

OCTOBER

OCTOBER Freezing Winter Squash (Acorn, Buttercup, Butternut, Spaghetti) Preparation – Select firm, mature squash with a hard rind. For spaghetti squash, mashing the cooked pulp is not necessary. Cook until soft in boiling water, in steam, in a pressure cooker or in an oven. Remove pulp from rind and mash. To cool, place pan containing winter squash in cold water and stir occasionally. Package, leaving ½-inch headspace. Seal and freeze.

OCTOBER Freezing Winter Squash (Acorn, Buttercup, Butternut, Spaghetti) Preparation – Select firm, mature squash with a hard rind. For spaghetti squash, mashing the cooked pulp is not necessary. Cook until soft in boiling water, in steam, in a pressure cooker or in an oven. Remove pulp from rind and mash. To cool, place pan containing winter squash in cold water and stir occasionally. Package, leaving ½-inch headspace. Seal and freeze.

OCTOBER

OCTOBER

OCTOBER

OCTOBER